Make a dish that many can eat with different dietary preferences.
Serves as many as invited. Adjust ingredients as needed.
Make your favorite rice mixed with drained chopped tomatoes, sliced mushrooms, bell and/or chili peppers, minced shallots, 1/2 tsp. turmeric.
That’ll be a dish by itself for vegetarians.
In a separate stock pot, make Alfred Portale’s little necks without the linguine. Add cooked lobster meat in small pieces, just to heat.
In a fry pan, sauté and brown sliced andouille or chorizo sausage.
In a separate fry pan, brown chicken thighs dusted in garlic powder and ground black pepper. Cover to cook through.
In a saucepan, heat up a can of lobster bisque, add a little cayenne for a spicy sauce.
Serve vegetable rice, clams/lobster, sausages, chicken on separate bowls/platters. Guests can mix together what they like on their plates. Lobster bisque sauce and lemon wedges on the side.